The pumpkin plumcake and cookies is truly exquisite. The raw pumpkin puree in the batter gives an incredibly soft texture and a very beautiful yellow color!
It’s also a very quick and super easy recipe! It’s a moist and very soft cake for breakfast or a snack, delicate and wholesome. Pumpkin is a fall vegetable but it’s available all winter. It’s very rich in vitamins and minerals and gives softness and color to the batter.
The plumcake will stay soft and moist for 3 days under a cake dome.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 336.12 (Kcal)
- Carbohydrates 46.07 (g) of which sugars 20.88 (g)
- Proteins 6.55 (g)
- Fat 15.45 (g) of which saturated 2.61 (g)of which unsaturated 11.13 (g)
- Fibers 1.08 (g)
- Sodium 173.05 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
PUMPKIN PLUMCAKE INGREDIENTS
- 1 1/2 cups cookies
- 3 3/4 cups pumpkin (raw and cleaned)
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 pinch salt
- 3 eggs
- 1 2/3 cups all-purpose flour
- 1 packet baking powder
- 1 orange zest (grated)
Tools
- 1 Loaf Pan
- 1 Electric Whisk
PUMPKIN PLUMCAKE PREPARATION
Crush or better blend the cookies in the blender until powdered. Set aside.
Blend the cleaned pumpkin cut into pieces with the vegetable oil. You will get a creamy and velvety mixture.
In the stand mixer with whisks, beat the eggs with the sugar and a pinch of salt for 7-8 minutes until you get a fluffy, light, and frothy mixture.
At this point, add the pumpkin cream, the grated orange zest and mix until homogeneous.
Add the sifted flour and baking powder and also the cookie powder.
Butter and flour a loaf pan (10×4 inches). Pour the mixture and bake in a static oven at 347°F for about 55-60 minutes on the lower rack.
Remove from the oven, let cool, and then unmold.
Adriana’s Tip
You can use any type of cookies (ladyfingers, amaretti, etc.). Amaretto will give the cake a special almond aroma. Or you can add a vial of almond flavoring if you use other simple cookies.
FAQ (Questions and Answers)
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